lalasophie

Jessica Johnson-Ferguson

Say hello to these tiny tangy tropical cakes! The lime adds a zesty burst of flavour that will fast-forward you to summer. Combined with a sprinkling of coconut flakes, you’ve got yourself the Caribbean on a plate. What a start to spring 2017!

Like almost all types of muffins, these are quickly made and perfect for unexpected tea parties.

Lime and coconut muffins

Makes 12 regular size muffins

3 limes

100 grams butter, soft

150 grams sugar

3 eggs

190 grams flour

1 pinch salt

1 teaspoon baking powder

100 ml coconut milk (alternatively use single cream (“Halbrahm”))

30 grams desiccated coconut

100 grams icing sugar for icing

Method

Preheat oven to 160 degrees fan (or 180 degrees top and bottom heat) and line muffin tray with muffin paper.

Squeeze juice from one lime.

Using a blender, stir butter and sugar for 2 minutes until creamy. Add eggs and stir for another 2–3 minutes until fluffy.